Sourdough Discard Brownies
Rich, fudgy brownies made with sourdough discard, cocoa, melted chocolate, and a crisp, set edge. They are an easy way to use excess starter in a classic chocolate dessert.
Prep: 15 min · Cook: 25 min · Yield: 16 · Method: Oven
Ingredients
- 0.5 cup unsalted butter
- 4 ounces semisweet chocolate
- 1 cup granulated sugar
- 0.75 cup sourdough discard
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup unsweetened cocoa powder
- 0.75 cup all-purpose flour
- 0.5 teaspoon fine salt
Cooking instructions
- Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang on two sides. (about 5 min) — 350°F
- Melt the butter and semisweet chocolate together in a medium saucepan over low heat, stirring until smooth. Remove from the heat and let cool for 5 minutes. (about 5 min) — Low heat
- Whisk in the sugar, sourdough discard, eggs, and vanilla until smooth and fully combined. (about 3 min)
- Add the cocoa powder, flour, and salt. Stir just until no dry streaks remain; do not overmix. (about 2 min)
- Spread the batter evenly in the prepared pan. Bake until the edges are set, the center is still fudgy, and a toothpick inserted near the center has moist crumbs, 22 to 28 minutes. (about 25 min) — 350°F
- Cool completely in the pan before lifting out with the parchment and cutting into 16 brownies. (about 30 min)